Use Your Broiler

Heat broiler. Assemble kabobs as directed; place on rack of broiler pan. Broil, 6 inches from heat, 10 to 15 min. or until chicken is done, turning occasionally and brushing with 1/2 cup barbecue sauce for the last 10 min. Serve as directed.

How to Grill Kabobs

The key to making homemade kabobs is to cut the meat and vegetables into equal-size pieces. Insert the kabob pieces on flat-bladed metal skewers as desired. If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the grill. When grilling the kabobs, use long-handled grilling tongs to rotate the kabobs to ensure even cooking on all sides.

Nutrition Bonus

These delicious low-fat, low-calorie kabobs are a great way to enjoy vegetables. And as a bonus, you'll also get a good source of both vitamins A and C the colorful vegetables.

Servings

Makes 4 servings.

Healthy Living

Low fat

Low calorie

Good source of vitamin A or C

Generally Nutritious

Diabetes Center

Diabetes Center

Carb Choices: 2-1/2 Carb Choice

Diet Exchange

2 Vegetable

2 Carbohydrate

3 Meat (L)

Nutrition Bonus

These delicious low-fat, low-calorie kabobs are a great way to enjoy vegetables. And as a bonus, you'll also get a good source of vitamin C from the colorful red peppers.

Nutritional Information

Serving Size Makes 4 servings.

AMOUNT PER SERVING

Calories

260

Total fat

2.5g

Saturated fat

0.5g

Cholesterol

55mg

Sodium

740mg

Carbohydrate

39g

Sugars

31g

Protein

20g

% Daily Value

Vitamin A

45 %DV

Vitamin C

60 %DV

Calcium

4 %DV

Iron

4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Ratings & Reviews

Rated 5 out of
5 by
YuliaW from
Made it a few days ago and loved it!Made it a few days ago and loved it! Super simple and fast. The chicken turned out soft and not dry at all. The only thing I'd do different next time is leave the mushrooms whole and not cut in half like I did. Turns out mushrooms cook much faster then everything else and shrivel down to nothing. :) I also grilled (separately on a sheet of foil) new red potatoes to have as a side. I'll definetely make this recipe again!!!

Date published: 2011-07-13

Rated 3 out of
5 by
Hotjava from
Kabobs are good anyway you make them.Kabobs are good anyway you make them.

Date published: 2002-07-08

Rated 5 out of
5 by
jmbmarcum3 from
This was so much fun to make.This was so much fun to make. My husband and three children loved eating then. I didn't realize how much fun these were going to be to make! Since we tried grilled chicken Kabobs, we had to try something with beef. I used beef tips marinated in del steak sauce with whole mushrooms, green bell pepper, & onions for the trimmings. I knew the children would not eat the steak verry well, so I made them their own Kabobs out of Hot dogs. I cut each whole hot dog into three links and placed them on the skewers the same as I had done with the other meat. They loved it. The kids ages are 9, 5, and 2. It is not always easy finding something that they all like. This has made meal time fun for us. The children are now helping me in the kitchen now preparing these. Thank you for all the terrific receips that you share with us. It makes planning meals so much easier and we eat less of that fast food.

Date published: 2006-10-20

Rated 4 out of
5 by
meangene1051 from
Might I suggest mixing in one (1) 16 oz bottle of Kraft original Italian Salad dressing with the...Might I suggest mixing in one (1) 16 oz bottle of Kraft original Italian Salad dressing with the Kraft BBQ Sauce. Skewer the ingredients as indicated but than place the skewers in the marinade for a minimum of three (3) hours before grilling. ( Overnight is better ). It really gives it a wild flavor and brush on the remaining marinade while grilling.

Date published: 2003-05-20

Rated 5 out of
5 by
malieswski from
I made this receipe the other night for friends but I did now scewer it, I cut them in strips and...I made this receipe the other night for friends but I did now scewer it, I cut them in strips and put them on the grill, what really made the taste and kept everyone wanting more was the great idea of basting it the last few minutes with bbq sauce, that was really the key! I would absolutley make this over and over again!

Date published: 2006-08-27

Rated 5 out of
5 by
Lorrie301 from
This was great!This was great!! My family loved it. The kids had a blast helping me put them together and it made them excited to eat their creations, we used a combo of chicken and hotdogs and put the bbq sauce on both with squash, mushrooms, pineapple, green peppers and red onion for color. We will definatly make them again. Thanks

Date published: 2008-06-19

Rated 5 out of
5 by
raven_tucker from
Excellent!Excellent! This was my first time making kabobs and they were delicious! My family loved them. I made separate steak and chicken kabobs. I used the same sequence of veggies for both (onion, green bell pepper, and mushrooms). The barbeque sauce really made it good. Also try teriyaki sauce with the steak (it's great).

Date published: 2003-05-23

Rated 4 out of
5 by
Jill9 from
This is my daughter's favorite food in all the world-chicken kabob w/barbecue sauce.This is my daughter's favorite food in all the world-chicken kabob w/barbecue sauce. It works great with a straight veggie kabob or a shrimp kabob. I marinate with jerk sauce for the shrimp. And always add pineapple no matter what kind of meat/vegetable because there is nothing better than grilled pineapple.